Keto Satay with Peanut-Free Sauce

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 3 tbsp Soy Sauce (low sodium)
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Turmeric Powder
• 0.5 tsp Cumin
• 4 tbsp Sunflower Seed Butter
• 0.5 cup Coconut Milk (full fat)
• 1 tsp Sriracha (optional)

Instructions

1. 1Cut the 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. In a medium bowl, combine the 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp ginger, 2 cloves garlic (minced), 1 tsp turmeric powder, and 0.5 tsp cumin. Add the cut chicken pieces to the bowl and toss to coat them evenly in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes.
2. 2While the chicken is marinating, prepare the sunflower seed sauce. In a small saucepan, combine the 4 tbsp sunflower seed butter, 0.5 cup full-fat coconut milk, 1 tbsp soy sauce, and 1 tbsp lime juice. If using, add the 1 tsp sriracha. Place the saucepan over low heat.
3. 3Gently heat the sauce mixture, stirring constantly with a whisk or spoon until it is smooth and well combined. This should take about 3-5 minutes. Once smooth, remove the saucepan from the heat and set it aside.
4. 4Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
5. 5Preheat your grill to medium-high heat (around 400°F or 200°C) or heat a large skillet over medium-high heat. Place the chicken skewers on the hot grill or in the skillet.
6. 6Cook the chicken skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
7. 7Remove the cooked chicken skewers from the grill or skillet. Let them rest for 2-3 minutes before serving. Serve the chicken satay skewers hot with the prepared sunflower seed sauce on the side for dipping.

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